Friday, December 9, 2016

Butternut Squash Pie

Butternut Squash Pie with whipped cream.
We had a lot of butternut squash this year from the garden.  So lately we have been having a lot of boiled squash (with a bit of butter), roasted squash, butternut squash lasagna, soup, cupcakes, and of course pie!  If you like pumpkin pie you will like this pie and the best part, it's a very easy recipe! Hey, you all should know me by now... I like easy!  :D
Butternut Squash from the garden.
This recipe makes two nine-inch pies (deep pie shells).  Let's face it, if you are going to make the mess, you might as well get two pies out of it.  Eat one now and freeze one for later is what I always say.  Just make sure the pie has cooled and wrap it well with plastic wrap and place it in a large freezer bag.  It's always nice to have something homemade and yummy in the house when guests come over so I will be making and freezing a few more pies in the next few weeks, that is if the kids don't get at them first!

3 1/2 cups cooked butternut squash
1 cup packed brown sugar
1 tbsp cornstarch
2 eggs lightly beaten
1 can evaporated milk (354 ml)
1 1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp ginger
1/2 tsp nutmeg

Boil the peeled and cut up squash until fork tender.  Drain and cool.  In a blender combine all the listed ingredients until smooth.  Pour into the unbaked pie shells.
 
Bake at 350 degrees for approximately 55 minutes.  I will use a butter knife inserted in the centre of the pie to check for doneness.


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